Before we get to this beyond delicious recipe, I want to thank so many of you for your lovely words of anticipation for the launch date of FoodieCrush magazine’s deubut issue. I am beyond excited to share it with you, and all of the fab food bloggers featured within it. We’re hard at work—sleep, what’s sleep?—putting the final touches on the pages and the prettiness to the pictures.
I’ll be announcing the launch via e-mail to my subscriber list so please sign up at the top right of this page (so that’s what that subscribe dealio is all about) for the blue-light special alert of when we go live baby.
And now, back to the soup. I won’t waste a lot of time on why we had the soup, not that the big birthday wasn’t speeeecial, but because for me, the night got hijacked by the soup. Sorry babe, maybe next year.
This soup isn’t about pumpkin puree, or extra veggies to make it sweeter, or crunchy bits to make it more manly. Not that there’s anything wrong with that.
It’s just that this soup is so killer. And so simple. Like 7 ingredients. Plus a slurp of cheese. Done and done.
A few weeks ago, some friends helped us celebrate my man’s belated birthday dinner at Park City’s Canyons Resort and their award-winning restaurant, The Farm. The menu meets and delivers on the hyper hot trend of farm to table, with all ingredients sourced within 50 miles for max freshness and keeping it local, local, local. And man, this place does deliver.continue to the recipe… about Pumpkin Soup with Crispy Sage Plus 5 Seasonal Spins on Pumpkin Soup
